Asian Gazpacho

Name: Asian Gazpacho
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Asian
Ingredients: 4 servings bell peppers; 4 servings chilies; 4 servings coriander; 4 servings fish sauce; 4 servings garlic; 4 servings ginger; 4 servings green onions; 4 servings lime juice; 4 servings onions; 4 servings Salt; 4 servings tomatoes; 4 servings vegetable oil

You can never have too many soup recipes, so give Asian Gazpacho a try. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 224 calories, 4g of protein, and 15g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 2 hours. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up lime juice, garlic, onions, and a few other things to make it today.

Instructions

Place chilies in a bowl. In a small saucepan, heat oil over medium heat; green onions cook until they start to brown.

Ingredients you will need

Green Onions

Chili Pepper

Cooking Oil

Equipment you will use

Sauce Pan

Bowl

Add garlic; cook until golden.

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Garlic

Pour through a strainer over chilies; set chili oil aside to cool.

Ingredients you will need

Chili Oil

Chili Pepper

Equipment you will use

Sieve

Remove green onion from strainer and discard. Finely chop garlic cloves and set aside.

Ingredients you will need

Whole Garlic Cloves

Green Onions

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Sieve

In a large bowl add cold water to cover onions; let stand 20 minutes.

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Onion

Water

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Bowl

Drain and set aside.

In a large pot of boiling water, blanch tomatoes 20 seconds; drain. Rinse under cold running water. Over a bowl, peel, core and seed them; finely chop tomato flesh and add to onions. Strain accumulated juices from bowl; add to tomatoes and onions.

Ingredients you will need

Tomato

Onion

Water

Equipment you will use

Bowl

Pot

In a small bowl stir together ginger, fish sauce and 2 tbsp (25 ml) water. Strain through a piece of cheesecloth over tomato-onion mixture, squeezing to extract juice. Stir in cucumber, peppers (if using), mint or coriander, lime juice and chili oil until well mixed. Season to taste with salt. Thin with water or tomato juice to desired consistency. Chill 30 minutes or until cool.

Ingredients you will need

Tomato Juice

Fish Sauce

Lime Juice

Chili Oil

Coriander

Cucumber

Extract

Peppers

Ginger

Tomato

Juice

Onion

Water

Mint

Salt

Equipment you will use

Cheesecloth

Bowl

In dry frying pan over medium heat, toast dried chilies until darkened but not black.

Ingredients you will need

Dried Chili Pepper

Toast

Equipment you will use

Frying Pan

Transfer chilies to a spice grinder (or mortar and pestle) and grind to a reasonably fine powder.

Ingredients you will need

Chili Pepper

Equipment you will use

Mortar And Pestle

Garnish chilled gazpacho with lime wedges and herb leaves.

Ingredients you will need

Lime Wedge

Gazpacho

Serve with roasted chili powder for seasoning to taste.

Ingredients you will need

Chili Powder

Seasoning

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Equipment

Ingredients

Servings:

4servings

bell peppers 4servings

green onions 4servings

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.